Sorry for posting these recipes one week later than I should have [it has been a busy couple of weeks around here - starting seeds, pruning fruit trees, and working the soil in our gardens!] .
As part of our 'series' entitled 4-Weeks of Wholesome Dinners, we are posting six recipes per week...
Week Three:
Spring-Vegetable Couscous
Fish Tacos with Cabbage and Lime
Baked Eggs in Tomatoes
Red Curry Chicken
Cuban Red Beans and Rice
Stuffed Peppers with Quinoa, Walnuts & Provolone
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~ Spring-Vegetable Couscous ~
Ingredients
3 tablespoons coconut oil (or unsalted butter)
4 scallions, white and green parts separated and thinly sliced crosswise
2 wide strips lemon zest, plus 1 tablespoon lemon juice
coarse salt and ground pepper
1 pound asparagus, trimmed and cut into 1/2-inch pieces
1/2 cup frozen peas
1 cup couscous
2 tablespoons fresh parsley
large handful of baby spinach
Directions
In a medium saucepan, melt coconut oil (or butter) over medium-high heat. Add scallion whites and cook, stirring constantly, until softened, about 3 minutes.
Add lemon zest and 1 1/4 cups water and season with salt and pepper. Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in couscous and spinach.
Remove pan from heat; cover and let sit 7 minutes.
Add lemon juice and parsley and season with salt and pepper. Fluff couscous with a fork and serve.
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~ Fish Tacos with Cabbage and Lime ~
Ingredients
1 pound boneless, skinless tilapia fillets, cut into 2-inch pieces
2 tablespoons olive oil
course salt and ground pepper
1/4 cup sour cream
1 lime, half finely zested and juiced, half cut into wedges
hot sauce, such as Tabasco
12 corn tortillas
1/2 small head red cabbage, thinly sliced
1 cup fresh cilantro
1 small white onion, finely chopped
Directions
Heat broiler with rack in highest position. Pat dry fish with paper towels and gently coat with oil on a rimmed baking sheet. Season with salt and pepper. Broil until fish is browned on top and flesh is opaque throughout, about 5 minutes.
Meanwhile, in a small bowl, combine sour cream, lime zest and juice, and a few dashes hot sauce. Season with salt and pepper. Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foiled and heat in oven, 5 minutes.
Divide fish evenly among tortillas and top with cabbage, cilantro and onion. Serve with lime sour cream and lime wedges.
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~ Baked Eggs in Tomatoes ~
Ingredients
4 large beefsteak tomatoes
course salt and ground pepper
1/2 cup fresh or frozen corn kernals
4 large eggs
2 teaspoons snipped fresh chives
1/8 cup grated Parmesan cheese
Directions
Preheat oven to 350. Line a 9-inch baking dish or pie pan with parchment.
With a serrated knife, cut off the top 1/2-inch from each tomato. With a spoon or melon baller, gently remove seeds and inner membrane, being careful not to break through flesh of tomato. Place tomatoes in dish and season with salt and pepper.
Divide corn among tomatoes. In a medium bowl, whisk together eggs and chives and season with salt and pepper. Divide egg mixture amount tomatoes and lightly top with cheese.
Bake until egg mixture is set, about 45 to 50 minutes. Serve warm.
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~ Red Curry Chicken ~
Ingredients
8 small chicken cutlets, about 1 1/2 pounds total
olive oil
coarse salt
2 sliced bell peppers
2 tablespoons Thai Red Curry paste
15 ounces coconut milk
Hot cooked brown (or white) rice
Fresh basil or cilantro, for serving
Directions
Season chicken cutlets with salt. In batches, cook in olive oil in a skillet over medium-high heat until golden, 3 minutes per side. Remove from skillet and slice chicken into strips.
Add sliced peppers and 1/4 cup water to skillet; cook until tender. Add thai red curry paste and coconut milk and simmer 4 minutes. Add the chicken and stir to coat.
Serve over rice. Sprinkle with cilantro or basil, if desired.
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~ Cuban Red Beans & Rice ~
Ingredients
2 tablespoons olive oil
1/4 white onion, diced small (about 1/2 cup)
1/4 green pepper, diced small (about 1/2 cup)
2 garlic cloves, minced
coarse salt and ground pepper
1/2 teaspoon ground cumin
1 1/2 tablespoon dried oregano
1 cup long-grain brown rice
1 can (15.5 ounces) red kidney beans, rinsed and drained
2 cups low-sodium chicken broth
Directions
In a medium saucepan, heat oil over medium-high. Add onion, bell pepper, and garlic and cook until oil is soft, about 4 minutes. Season with salt and pepper.
Add cumin, oregano and rice. Stir and cook 1 minute.
Add beans and broth, stir then season with salt and pepper. Bring mixture to a boil, then cover.
Reduce to a medium simmer and cook until liquid is absorbed into rice and rice is tender, approximately 45-50 minutes (depending on your long-grain rice directions).
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~ Stuffed Red Peppers with Quinoa, Walnuts & Provolone ~
Ingredients
4 red bell peppers
1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon ground coriander
1 cup quinoa, rinsed
1/2 cup parsley, coarsely chopped
1/3 cup walnuts, coarsely chopped
3/4 cup (4 oz) provolone cheese, coarsely grated
Directions
Preheat oven to 450 with rack in upper third. Slice a very thin layer from the base of each pepper so it sits upright. Slice off top, just below stem and remove ribs and seeds from each pepper. Discard stems, chop tops and set aside.
In a medium saucepan, heat oil over medium. Add onion, garlic, coriander and chopped tops; season with salt and pepper. Cook, stirring occasionally until onion is soft, 4-5 minutes.
Add quinoa, and cook until fragrant, 1 minute. Add 1 cup water and bring to a boil. Reduce to a simmer, cook and cover until water has been absorbed and quinoa is tender, 11-13 minutes. Remove from heat and stir in parsley, walnuts and 1/2 cup provolone, season with salt and pepper.
Dividing evenly, stuff peppers with quinoa mixture. Place in a 2-quart baking dish. Cover with foil and bake until peppers are tender, about 1 hour. Uncover and top with remaining provolone and bake until cheese melts, about 10 minutes.
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